Amazingly Easy Spanish Rice Recipes

EASY HOMEMADE SPANISH RICE

Steps:

• In a large saucepan over medium heat combine the oil, the rice, the onion, the red bell pepper and the green bell pepper.
• Saute until onions are translucent.
• Stir in mustard, salt, tomatoes and tomato juice
• Let simmer for 5 minutes.
• Serve & Enjoy!

EASY AUTHENTIC SPANISH RICE

Steps:

• Melt butter in a large skillet over medium-high heat; cook and stir onions and jalapeno peppers in the butter until softened, 3 to 5 minutes. Stir Mexican-style tomatoes into onion mixture; add rice, salt, and black pepper. Bring rice mixture to a boil, reduce heat, cover, and simmer until rice is cooked, 40 to 45 minutes. Garnish with sour cream and Cheddar cheese to serve.

OUR BEST 20+ RICE COOKER RECIPES (+EASY SPANISH RICE)

Steps:

• Put all ingredients into the rice cooker and stir well.
• Close the lid to the rice cooker.
• Cook 30 minutes and serve.

SPANISH BROWN RICE

Steps:

• Heat olive oil in a large skillet over medium heat.
• Saute onion and garlic in oil until onions cook through.
• Stir in diced tomatoes, tomato sauce, cumin, chili powder, salt and pepper. Stir to combine flavors.
• Gently stir in rice until coated in mixture.
• Mix in chicken broth and cover skillet.
• Reduce heat to low and let cook for 5 minutes.
• Uncover and stir one more time before serving. Liquid should all be absorbed.

BEST SPANISH RICE

Steps:

• Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes.
• Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.

TRADITIONAL SPANISH RICE SOUP

Steps:

• Heat a stock pot with a medium heat and add in 2 tbsp extra virgin olive oil
• After 2 minutes, add in 1 small onion finely diced, 1 carrot (peeled) finely chopped and 4 cloves garlic roughly chopped, mix with the olive oil, once the onion is translucent, about 3 minutes, add in 1 cup uncooked round rice, mix together and cook the rice for about 2 minutes while mixing continuously, then add in 1 1/4 cups canned chickpeas (drained & rinsed) and season with sea salt & black pepper, gently mix together, then add in 6 1/2 cups vegetable broth, 1/4 tsp saffron threads and 1 sprig fresh rosemary, raise the heat to a high heat, mix together and bring to a boil, then place a lid on the stock pot and lower the heat to a low-medium
• While the soup is cooking, make the hardboiled eggs, add in 2 eggs into a sauce pan, fill with cold water, about 1/2 inch (1.25 cm) above the eggs and heat with a high heat, once it comes to a boil, place a lid on the sauce pan and turn off the heat, let the eggs sit there between 11 to 12 minutes to get perfectly hardboiled eggs
• After simmering the soup for 18 minutes with the lid on, the rice should be perfectly cooked, remove the stock pot from the heat
• Transfer the soup into shallow bowls, top off each one with the hardboiled eggs (roughly chopped) and a generous portion of finely chopped parsley, serve at once, enjoy!

AMAZINGLY EASY SPANISH RICE

Steps:

• Bring water to a boil.
• Add butter and jar of salsa and bring almost to a boil.
• Add rice and remove from heat and let stand covered per instructions on instant rice box.
• That's it!
• It is super simple and delicious!
• You can substitute with mild salsa but it makes it sort of sweet instead of a spicy taste to it.

SPANISH RICE

Steps:

• In a large pan that has a lid or skillet that has a lid, melt the butter with the olive oil.
• Add the rice, onion and bell pepper and cook over medium to medium-high heat until the rice is golden brown and vegetables are tender. Stir frequently. It takes about 15-20 minutes.
• Add the garlic and stir and cook for about 1 minute.
• Add the diced tomatoes, tomato sauce, chicken broth, salt, pepper, chili powder, paprika and cumin. Stir well.
• Bring to a boil and then cover. Reduce the heat to a simmer and simmer for 20-25 minutes or until the rice is tender and the liquid is absorbed.
• Let the rice sit covered for 5-10 minutes before serving.
• Fluff the rice before serving.